2 1/2 cups all-purpose flour

   2 tsp baking powder

   1/2 cup margarine or butter

   1 cup granulated sugar

   1 egg

   1 tsp almond essence

   blanched almonds for decoration

   beaten egg for glazing

 1. Sift the flour, baking powder and salt into a bowl. Cream the margarine

(or butter) and sugar together until light, white and fluffy. Beat in the egg

and almond essence. Stir in the sifted dry ingredients to make a stiff

dough.

 2. Form the mixture into balls about 1 – 1.5 inch diameter and place these

on a greased baking tray. Place half an almond (split lengthways) on

each ball and press to flatten slightly. Brush with beaten egg.

 3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or

until golden. Cool on a wire rack. This quantity makes about 45

biscuits.

2 tablespoon Sesame seeds

 1 pound Fresh bean sprouts thoroughly washed and drained

 3 Garlic cloves, peeled and minced

 2 md Scallions — trimmed & minced

 1 – 1″ cube ginger, peeled and minced

 2 tablespoon Oriental sesame oil

 1/3 cup Soy sauce

 2 tablespoon Cider vinegar

 1 tablespoon Mirin (sweet rice wine)

 2 teaspoon Light brown sugar

 1 teaspoon Spicy sesame oil

 PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them

over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often,

until they are golden. The seeds can be toasted in advance and stored

in an airtight container.

  Place the bean sprouts in a large heatproof bowl and set it aside.

In a medium-size skillet set over moderately low heat, stir-fry the garlic,

scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add

all the remaining ingredients, increase the heat to moderate, then boil the

mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the

boiling dressing over the bean sprouts, toss well, then cover the bowl and

chill the salad for several hours. Toss again before serving.

1 duck, about 5 pounds, fresh or frozen

1 tablespoon salt

1 scallion

3 slices fresh ginger

Glaze:

1 tablespoon light corn syrup

2 tablespoons water

1 tablespoon soy sauce

Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry

 with paper towels. Rub the entire surface of the duck, inside and out,

 with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of

 the duck. Add at least 2 inches of water to a large flameproof roasting

 pan with a lid and put the pan on the stove. Place a large rack in the

 roasting pan and bring the water to a boil. Choose an oval casserole large

 enough to hold the duck and small enough to fit into the roasting pan.

 Place the duck in the casserole and then put the casserole on the rack.

 Cover and steam for 1 hour, checking the water level from time to time

 and adding more boiling water if necessary. Save the duck broth to use in

 soups or stir fry dishes. When done, remove the duck from the casserole

 and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to

 a boil. With a pastry brush, paint the hot glaze over the surface of the

 duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20

 minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a

 cleaver, disjoint and cut the duck through the bone into bite size pieces.

 Arrange the pieces on a serving platter, garnish with cilantro and serve.

8 oz. All-purpose flour

2 Tbl. Cornstarch

4 oz. Sugar

1/2 teas. Salt

4 oz. Vegetable oil

4 oz. Egg whites

1 Tbl. Water

2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons

 corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg

 whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until

 smooth consistency.

2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared

 oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle

 on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove

 one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens.

 Place the “Fortune” in the middle of the cookie.

6. Shape the cookie by folding it in half and grasp both ends. Place the

 finished cookie in a muffin pan with the ends down to hold its unique shape.

4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

  SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

     Place chicken breasts in freezer for 1 to 2 hours or until very firm

 but not frozen solid.  Slice crosswise into thin shreds.  In small bowl,

 lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,

 stirring until cornstarch is dissolved.  Add chicken and mix well to coat

 all pieces.  Let stand at room temperature 30 minutes.

     Meanwhile, slice green onions on the diagonal into very thin slices.

 Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

 Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.

 Remove chicken with a slotted spoon. Add onions, ginger and garlic to

 wok and stir-fry about 30 seconds, until ginger and garlic are fragrant

 but not brown. Return chicken to wok, restir sauce ingredients and add

 to wok. Cook, stirring constantly, until mixture is well combined, hot and

 bubbly and thickens slightly. Turn off heat and splash with about 1 tsp

 of dark sesame oil. Serve over rice.

    1 teaspoon sugar

    1 tablespoon cornstarch

    1 teaspoon MSG (optional)

    1/4 cup oyster sauce

    1/2 cup chicken stock

    2 cups sliced lean pork (about 1 pound)

    1 bunch (about 2 pounds) fresh brocolli, sliced

    2 slices ginger, shredded

    1 clove garlic, minced

    1/4 cup vegetable oil

    1/8 teaspoon salt

    1/4 cup water

  Mix together first five ingredients and set aside.

 Heat wok or pan until hot and dry. Add the oil, then the salt.

 Turn heat to medium. Add the ginger and the garlic and fry until

 golden brown. Turn heat to high. Add the pork and fry until outside

 is lightly browned. Add the broccoli and stir-fry for 3 minutes.

 Add the water, cover, and cook for 4 minutes. Pour in reserved

 sauce mixture; stir while cooking until gravy thickens. Turn heat

 down to low, cover, and cook for 2 minutes more. Place in covered

 serving dish until ready to serve.

1/2 Lb. Top round steak

2 Tb Sherry

2 Tb Cornstarch

2 Egg whites

6 Tb Peanut oil

SAUCE:

1 1/2 cups Beef stock

2 Tb Light soy sauce

1 Ts Sugar

1 1/2 Tb Cornstarch

1 Ts Red wine vinegar

5 Dried red chile peppers, broken into pieces

8 Thin slices of orange rind (orange part only) or more

Fresh ground black pepper to taste

 Whisk together the sherry, cornstarch, and egg whites until the mixture

 is foamy. Add the beef and toss to coat the pieces well. Set aside.

 Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok.

 Fry quickly, just until crispy and browned, remove to wok rack to drain.

 Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers

 to hot oil in wok. Stir-fry until orange rind begins to darken and aroma

 from oil becomes pleasant. Add remaining ingredients and stir until bubbly

 (add more beef stock if too thick). Add fried beef and toss to coat with

 sauce. Serve at once with steamed white rice.

1 pound boneless chicken (or pork or steak)

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

4 ounces small mushrooms, quartered

1 large green bell pepper, seeded and cut into strips

4 scallions, chopped diagonally

  boiled rice, to serve

     Marinade:

2 teaspoons cornstarch

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon lemon juice

1 tablespoon soy sauce

few drops of Tabasco sauce

1-inch piece fresh ginger, grated

1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.

2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or

 dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger

 and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.

3. Place the sesame seeds in a wok or large frying pan and dry-fry over

 moderate heat, shaking the pan, until the seeds are golden. Set aside.

4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the

 meat, reserving the marinade, and stir- fry a few pieces at a time until

 browned. Remove with a slotted spoon.

5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add

 the scallions and 1 minute more.

6. Return the meat to the wok or frying pan, together with the reserved

 marinade, and stir over a moderate heat for a further 2 minutes, or until

 the ingredients are evenly coated with glaze. Sprinkle the sesame seeds

 on top and serve immediately with boiled rice.

1 1/2  pounds Chicken Wings

3 tablespoons Soy Sauce

1 tablespoon Dry Sherry

1 tablespoon Minced Fresh Ginger Root

1 Clove Garlic, Minced

2 tablespoons Vegetable Oil

1/3 cup Cornstarch

2/3 cup Water

2 Green Onions And Tops, Cut Into Thin Slices

1 teaspoon Slivered Fresh Ginger Root

 Disjoint the chicken wings; discard tips (or save for stock).  Combine soy

sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.

Cover and refrigerate for 1 hour, stirring occasionally.  Remove chicken;

reserve marinade.  Heat oil in large skillet over medium heat.  Lightly coat

chicken pieces with cornstarch; add to skillet and brown slowly on all sides.

Remove chicken; drain off fat.  Stir water and reserved marinade into same

skillet.  Add chicken; sprinkle green onions and slivered ginger evenly over

chicken.  Cover and simmer for 5 minutes, or until chicken is tender.

1 lb. Won ton skins

1/2 lb. Fresh ground pork

1/2 lb. Fresh prawns

4 Dried mushrooms, soaked for 2 hours

8 Water chestnuts, finely chopped

2  Stalks green onions, finely chopped

2 small Eggs, beaten

1/4 ts Pepper

1 1/2 ts Salt

  Yield: About 60 to 70.

 Shell and devein prawns.  Mince fine.  Stem mushrooms and mince caps.

Mix with prawns, pork, water chestnuts, green onions, half of the

beaten eggs and all of the seasonings.

  WRAPPING:

 Place won ton squares on working surface so corners face up, down,

left and right.  Place 1 teaspoon filling in the center of each skin.

 Dip a little of the beaten egg onto the bottom corner, bring top

corner to meet bottom corner.  Press to seal.  Moisten left corner

and bring right corner to meet it.  Press to seal. This should give

you a little bundle that looks kind of like a nurses hat.

  FRYING:

 Heat 4 cups oil in wok.  Fry wrapped won ton until golden (about 2

minutes).  Turn over once.  Drain and serve hot.